Carrot Tarte Tatin with Honey Glaze by Ben Maxwell

Ingredients

• 3 bunches (approx. 15) medium carrots, peeled and halved lengthwise
• 1/2 bunch fresh thyme sprigs
• 3 tbsp honey
• 1.5 tbsp apple cider vinegar
• 3 tbsp butter
• 1 sheet butter puff pastry, thawed
• 2 tbsp olive oil
• to taste freshly cracked black pepper
• to taste fine sea or kosher salt
• for finishing flaky salt/Fleur de sel
• optional confit duck legs + meat based sauce/gravy
• optional feta cheese + toasted almonds (for vegetarian option)

Instructions

1. Preheat oven to 500°F (260°C) if using an electric oven, or 450°F (230°C) for convection. Place a large sheet pan in the oven for 5 minutes to preheat.
2. Arrange the halved carrots cut-side down on the preheated sheet pan. Drizzle with olive oil and season with fine salt. Roast for 10 minutes, then flip the carrots and roast for another 5-10 minutes, until nicely blistered but not fully cooked. Lower oven temperature to 425°F (220°C).
3. In a 9-inch cast iron skillet or heavy-bottomed pan, combine honey and apple cider vinegar. Place over medium heat and allow the honey to caramelize without stirring, tilting the pan as needed, until light brown and syrupy (about 5-7 minutes). Reduce heat to low.
4. Add the butter to the caramel in the skillet. Stir over low heat for 90 seconds to 2 minutes, aiming to keep the glaze emulsified. If the glaze splits, whisk in 1/2 tsp of cold water until it comes back together.
5. Arrange the roasted carrots, cut-side down, tightly in the skillet over the glaze. Tuck the thyme sprigs in between the carrots.
6. Drape the puff pastry sheet over the carrots, tucking the edges down into the sides of the skillet to create a seal. Cut several small slits in the pastry to allow steam to escape.
7. Bake in the 425°F (220°C) oven for 20-25 minutes, or until the pastry is deeply golden brown and puffed.
8. Let the tarte cool in the skillet for 5-10 minutes. Carefully invert a serving platter over the skillet and quickly flip them together. Remove the skillet. If any carrots stick, gently place them back onto the tarte.
9. Finish the tarte with flaky salt and freshly cracked black pepper.
10. Serve warm, with optional confit duck legs and sauce, or feta and toasted almonds for a vegetarian option.